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Cream of English Pea Soup

Cream of English Pea Soup

Simple soups are often the best and this one can certainly be placed in that category. Tender English peas are transformed into an elegant soup that is easy to prepare and wonderful served warm or chilled.

For many of us our first – or perhaps the only – exposure to peas is the canned variety. Sadly for the lovely English peas this process of preserving often leaves these crisp, green beauties lackluster and well, somewhat mushy. And though finding fresh English peas can be a challenge this soup can be made using either fresh or frozen peas.

These little gems are paired with sautéed sweet onion then quickly and gently cooked in just a touch of chicken stock. Then they are blended into a luscious béchamel sauce creating a glorious creamy soup.

Whether your meal is casual or formal this soup is fabulous as an appetizing first course, partners perfectly as a side or stands alone as a comforting main dish. A delicious way to transform the simple English pea – all dressed up in this lovely cream soup!

Cream of English Pea Soup

6-1/2 tablespoons butter, divided

1 cup chopped sweet onion, about 1 small onion

4-1/2 cups fresh or frozen English peas (not canned)

¼ cup chicken stock

5 tablespoons flour

1-1/2 teaspoons kosher salt, divided

½ teaspoon freshly cracked black pepper

½ teaspoon dry mustard

4-1/2 cups milk

¾ -1-1/2 cups half and half

¼ teaspoon freshly grated nutmeg

Melt 2 tablespoons of the butter in a saucepan over medium heat. Add the chopped onion and cook until tender, about 5-7 minutes.

Stir in the peas and the chicken stock, cover and cook stirring occassionally for about 4-6 minutes until the peas are tender but still bright green. If you’re using frozen peas cook just until the peas are warmed through.

In a large saucepan, melt the remaining 4-1/2 tablespoons of butter over medium heat. Whisk the flour into the butter until smooth.

Add 1 teaspoon of the kosher salt, the black pepper and dry mustard blending into the butter and flour. Cook for about 5 minutes.

Whisk the milk into the butter and flour. Continue cooking and stirring with a whisk over medium heat until the mixture thickens slightly.

Stir in the cooked peas and onions.

Using an immersion blender purée the mixture until smooth.

Add 1 cup to 1-1/2 cups of the half and half to reach your desired consistency. Stir in the nutmeg and the additional ½ teaspoon kosher salt if needed.

Garnish with a touch of crème fraîche or shaved Parmesan and Asiago cheese

Serve warm or well chilled.

Cream of English Pea Soup, courtesy of Preserving Good Stock

May 21, 2018
: 6 as a side or main course, 8 as an appetizer

Whether your meal is casual or formal this soup is fabulous as an appetizing first course, partners perfectly as a side or stands alone as a comforting main dish. A delicious way to transform the simple English pea - all dressed up in this lovely cream soup!

By:

Ingredients
  • 6-1/2 tablespoons butter, divided
  • 1 cup chopped sweet onion, about 1 small onion
  • 4-1/2 cups fresh or frozen English peas (not canned)
  • ¼ cup chicken stock
  • 5 tablespoons flour
  • 1-1/2 teaspoons kosher salt, divided
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon dry mustard
  • 4-1/2 cups milk
  • ¾ -1-1/2 cups half and half
  • ¼ teaspoon freshly grated nutmeg
  • Garnish: crème fraîche or shaved Parmesan and Asiago cheese
Directions
  • Step 1 Melt 2 tablespoons of the butter in a saucepan over medium heat. Add the chopped onion and cook until tender, about 5-7 minutes. Stir in the peas and the chicken stock, cover and cook for about 4-6 minutes stirring occasionally until the peas are tender but still bright green. If you’re using frozen peas cook just until the peas are warmed through.
  • Step 2 In a large saucepan, melt the remaining 4-1/2 tablespoons of butter over medium heat. Whisk the flour into the butter until smooth. Add 1 teaspoon of the kosher salt, the black pepper and dry mustard blending into the butter and flour. Cook for about 5 minutes.
  • Step 3 Whisk the milk into the butter and flour. Continue cooking and stirring with a whisk over medium heat until the mixture thickens slightly.
  • Step 4 Stir in the cooked peas and onions. Using an immersion blender purée the mixture until smooth. Add 1 cup to 1-1/2 cups of the half and half to reach your desired consistency.
  • Step 5 Add the nutmeg and the additional ½ teaspoon kosher salt if needed.
  • Step 6 Garnish with a touch of crème fraîche or shaved Parmesan and Asiago cheese
  • Step 7 Serve warm or well chilled.


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